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Where did you read that myrcene oil was volatile above 147ºF? It seems like I would see this number pop up quite a bit more/would always be a target for anyone steeping/whirlpooling hops.

@ U/braufessor gonna bump this question

Will it get clogged if I whirlpool through a pump? I throw a considerable amount of hops into the whirlpool then cycle it via a pump. I'm worried about all the hops collecting at the dam and essentially clogging the dam.

Can you tell me more about it? How exactly does it work? Are you seeing big benefits from it?

Did SS discontinue the trub dam?

Did you keep the bittering addition the same? (0.75 oz Warrior @ 60)

Did you not perform a second dry-hop in this beer or just a single dry-hop on day 2?

What mineral/salt additions would you use for this recipe?

What recipe design did you follow from this thread? Can't remember the post number!

+10000 on this. VDK formation from dry-hopping is a real thing. Beer needs to time to deal with those byproducts, and by cold-crashing/keg-hopping, you're taking a big risk.

I know several brewers that pour straight from brites, for weeks – essentially using their brites as serving tanks. They have UNIs to cold-crash. Most will cold-crash in their fermentor, transfer to brite, carb, then serve straight to tap room.

On a homebrew level, the cold-storage in keg, and subsequently the beer tasting the best 10-14 days out, is akin to what commercial brewers see in their brites. Most will cold crash in their fermentors, transfer to brites for 1-2 weeks, then serve.

This is what commercial brewers are seeing as well with these beers...except its 1-2 weeks in the brite tank instead of the keg.

Keg-hopping on a homebrew level is a risk altogether. I think there is a resounding affirmation within this thread that supports keg-hopping at least contributing, if not responsible, to the "hop burn". Not to mention, you're taking a risk getting vegetal (onion, chive, garlic) notes with...

Spot on. Suspended hop particulate accentuated by carbonic bite is most likely the case. The beers due improve with cold-conditioning, although I'm not convinced keeping hop matter in the keg is best for the beer.

Interesting. I'll have to try that. I have my dip tubes cut to approximately 1" off the bottom, still get the burn though.

How are your IPAs turning out with one big dry hop and when are you dry-hopping? What differences have you noticed in flavor with and without using the inline filter?

I hope that's the case with my latest NEIPA. I kegged it 2 days ago on 2 oz of cryo hops (1 oz mosaic, 1 oz citra), carbed it yesterday. The beer was phenomenal coming from the FV, now it has a vegetal undertone with a hop burn. I'm hoping a little conditioning will mellow it out. I've had...

04 is London Yeast? I thought it was closer to the Chico strain (001 or 1056)

Post a photo when you do it. I'd be concerned about getting that thing properly flushed with CO2